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toronto pie




Source of Recipe


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List of Ingredients




1 serving cooking spray, or enough to coat pan
1/2 cup fat-free milk
2 Tbsp reduced-calorie margarine
1 cup all-purpose flour
1 1/4 tsp baking powder
1/4 tsp table salt
1/2 cup fat-free egg substitute
2/3 cup sugar
1 tsp vanilla extract
1/2 cup preserves, rasberry
1 Tbsp powdered sugar
4 medium strawberries, sliced in half


Recipe



Preheat oven to 350ºF (175ºC). Coat a 9-inch round cake pan with cooking spray.


Heat milk in a small saucepan over medium heat until bubbles just appear around the edges; add margarine and remove from heat.


Sift together flour, baking powder and salt; set aside.


Combine egg substitute and sugar in a large mixing bowl and beat on high speed for 2 minutes; beat in vanilla. On medium to low speed, beat in flour and milk mixtures in small batches, alternating each and beginning and ending with flour mixture; beat until smooth.


Pour batter into prepared pan and bake until a wooden pick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan for 10 minutes; transfer cake to a wire rack and cool completely.


Using a serrated knife, cut cake in half horizontally. Spread raspberry preserves on bottom half, cover with top cake half and sift powdered sugar over top. Slice into 8 pieces, top each piece with a strawberry half and serve.